Grilled Basil Chicken Breasts With Tomatoes & Zucchini

A great grilling/garden season dinner made with fresh tomatoes and basil with balsamic vinegar and garlic, whipped together creating a marinade and dressing all in one. Marinate the night before, and dinner is a snap the next day.

Servings: 8

Prep Time: 10 minutes

10 minutes

Cook Time: 15 minutes

15 minutes

Total Time: 25 minutes

25 minutes

Ingredients:

4

Boneless, skinless chicken breasts

8

Large Roma Tomatoes, divided

¾ cup

Balsamic Vinegar

¼ cup

Tightly Packed Fresh Basil Leaves

2 Tbsp

Olive Oil

1

Garlic Clove, minced

½ tsp

Salt

1

Large Zucchini, sliced diagonally

Directions:

Place chicken breasts between 2 pieces of wax paper and pound with mallet to about 1/2"; cut into serving sizes, set aside. Cut 4 tomatoes in quarters and place in food processor or blender. Add vinegar, basil, oil, garlic and salt. Cover and process until blended. Taste dressing and season as necessary. Pour 1/2 cup dressing in a small bowl; cover and refrigerate. Pour remaining dressing in resealable plastic bag; add chicken breasts and marinate over night. Coat grill rack with cooking spray before starting the grill. Drain chicken, discarding marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side, or until juices run clear. Cut remaining tomatoes in half and grill tomatoes and zucchini 2-3 minutes on each side until tender. Serve with grilled chicken and reserved dressing.

Helpful Tips:

The grilled tomatoes are best cut in half, not sliced -- they hold together better.